Recipe: Mint pesto bruschetta

Sandwiches and bruschetta with herbs
September 04, 2013

Menta romanaWith a bunch of spearmint and horsemint leaves, basil and chives I prepared a refreshing summer pesto.

I spread this pesto on bread slices, adding some tomatoes from my rooftop.

Mint pesto bruschetta

Mint pesto bruschetta

50g basil
1 bunch of chives (or 1 clove of garlic)
1/2 cup mint leaves
30ml olive oil
a loaf of bread
Swiss cheese

Mince the herbs with the olive oil.
Cut the bread into slices, toast them quickly and spread with the mint pesto.
Garnish with slices of tomato and Swiss cheese.

Fried Peppers Salad with MintTwo years ago: Fried Peppers Salad with Mint

Three years ago: September gardening tips

Four years ago: Storing sage and Vegetarian Balls in Roti Bread

Five years ago: Peter Pepper Red Files and Aji Chilies and Tomatoes Salad

Souper SundaysThis goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

This post joins also to Harvest Mondays.
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Author: Deb in Hawaii (URL)

I love the idea of the fresh mint in this pesto--these open-faced sandwiches would be perfect for any meal. Yum! Thanks for sharing them with Souper Sundays this week. ;-)

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